Recipes Farmhouse Kitchen, March 2022 Peanut Butter Cream Pound Cake

Peanut Butter Cream Pound Cake

Peanut Butter Cream Pound Cake

By Lyn McDaniel, Dale County

Prep Time: 20 mins Cook Time: 1 hr 15 mins Servings: 10

Cake Ingredients

1/2 cup butter-flavored solid shortening

1 cup unsalted butter (2 sticks), softened

1 (8-ounce) package cream cheese, softened

1/2 cup crunchy peanut butter

3 cups sugar

6 eggs

3 cups all-purpose flour

2 teaspoons baking powder

1/8 teaspoon salt

2 teaspoons vanilla extract

Glaze Ingredients

3/4 cup sweetened condensed milk

1/2 cup peanut butter

3 tablespoons milk


In a large bowl, use a mixer to cream shortening, butter, cream cheese and peanut butter until smooth. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition.

In a small bowl, whisk the flour, baking powder and salt. Gradually add flour mixture to the creamed mixture, blending well. Add vanilla, and mix well. 

Pour into a greased and floured 12-cup Bundt pan. Place in a cold oven. Bake at 325 F for 1 hour and 15 minutes or until toothpick inserted in the center of the cake comes out clean. Allow to rest in the pan about 10 minutes before inverting onto a serving platter. 

Make the glaze by mixing all ingredients together in a small bowl until smooth. Pour over warm cake.